Fluffy dessert cake

Name: Fluffy dessert cake - Lucia C.
Ingredients: 6 eggs 1 cup sugar 10 tablespoons oil 15 tablespoons milk 2 packets vanilla sugar 1 packet baking powder salt 2 cups flour

Dessert - Fluffy dessert cake by Lucia C. - Recipia

This cake dessert is made from simple ingredients and baked in two pans. The whipped egg whites with sugar give the mixture a light texture, while the yolks mixed with oil contribute to the moistness. The preparation is not complicated, but it is important to incorporate the ingredients gradually and to check the cakes with a toothpick before removing them from the oven. Quick Info Total Time: not specified exactly; baking takes about 20-25 minutes, and preparation time depends on the working pace. Preparation Time: not specified in the original recipe. Baking Time: approximately 20-25 minutes. Servings: 2 cakes; the number of slices is not specified and depends on the thickness of the cutting. Difficulty: easy. Recipe Type: quick dessert, suitable for a sweet snack or for serving alongside coffee and tea. Ingredients 6 eggs 1 cup sugar 10 tablespoons oil 15 tablespoons milk 2 packets vanilla sugar 1 packet baking powder Salt, the amount is not specified in the original recipe 2 cups flour Preparation Method 1. Separate the eggs into whites and yolks. Place the egg whites in a large bowl, as their volume increases when whipped. 2. Whip the egg whites with sugar and vanilla sugar until you obtain a well-bound foam that holds its shape. 3. In another bowl, beat the yolks with the oil. Gradually add the oil, mixing continuously, like making mayonnaise. The yolks should achieve a creamy consistency before combining with the egg whites. 4. Mix the yolk cream with the whipped egg whites. Incorporate them until the mixture becomes uniform. 5. Add the milk and salt. Separately, mix the flour with the baking powder, then add the mixture to the liquid composition. 6. Mix until the flour is incorporated and there are no dry spots left in the mixture. There is no need to insist more than necessary once the dough becomes homogeneous. 7. Line two loaf pans with baking paper. Divide the mixture between the two pans and level the surface slightly if needed. 8. Place the pans in the preheated oven at medium heat. Bake the cakes for approximately 20-25 minutes. 9. Check if they are baked by inserting a toothpick into the center of one of the cakes. If the toothpick comes out clean, the cake is ready. If it has traces of batter, it needs more time in the oven and should be checked again. 10. Remove the pans from the oven and let the cakes cool before slicing. When warm, they can break more easily when cutting. Why I Make the Recipe Often It is a simple cake, with ingredients that are usually found at home and baked in two pans, resulting in a suitable quantity for multiple servings. It does not require fillings or additional decorations. You can slice it after cooling and keep it for breakfast or as a snack throughout the day. I also like that the recipe does not require a long baking time. However, the 20-25 minutes are indicative, and the toothpick test remains the most reliable check, especially since each oven bakes slightly differently. Tips Use a sufficiently large bowl for the egg whites and for the final mixture. The egg whites increase in volume, and mixing all the ingredients in a bowl that is too small can be uncomfortable. The oil is added gradually over the yolks. If you pour it all at once, you will not easily achieve the cream mentioned in the recipe. The flour should be mixed beforehand with the baking powder so that it distributes as evenly as possible in the dough. Do not cut the cake immediately after removing it from the oven. Letting it cool helps achieve cleaner slices and reduces the risk of crumbling. The baking time remains approximate. Check the first cake with a toothpick after 20 minutes, without relying solely on the color of the surface. Substitutions The original recipe does not provide substitutions for ingredients. To maintain proportions, it is recommended to use the indicated ingredients and quantities: eggs, sugar, oil, milk, vanilla sugar, flour, baking powder, and salt. The exact size of the cup is not specified in the recipe source. If you choose to use a different measure for sugar and flour, it is important to keep the same cup for both ingredients. Variations The basic recipe does not include additions such as cocoa, dried fruits, or additional flavors. Since the goal is to maintain the original taste and texture, it is safest to prepare it first in the indicated form. If you want to make two uniformly shaped cakes, divide the mixture as evenly as possible between the pans. There is no need to change the quantities in the recipe. Serving Ideas The cake is sliced after it has cooled and can be served plain. It is suitable alongside coffee, tea, or milk. Since the recipe does not include a cream or syrup, the slices can be served directly, without additional preparation time. Frequently Asked Questions 1. How many cakes does this recipe yield? The indicated quantities prepare two loaf pans of cake. The exact number of slices depends on how thick they are cut. 2. At what temperature is the cake baked? The recipe indicates a medium oven without specifying the temperature in degrees Celsius. Therefore, it is better to follow the medium heat indication and check the cakes with a toothpick after about 20 minutes. 3. How do I check if it is baked? Insert a toothpick into the center of the cake. If it comes out clean, without batter sticking to it, the cake can be removed from the oven. If the toothpick has traces of batter, let the cake bake longer and repeat the test. 4. Can I cut the cake immediately after baking? It is recommended to let it cool before slicing. When hot, the crumb is more fragile and can break or crumble more easily. 5. Is it necessary to add the oil all at once over the yolks? No. In the recipe, the oil is added little by little and mixed until the yolks become a cream. This step must be followed to achieve the described consistency. Nutritional Values The values are estimated, as the recipe does not specify the exact cup capacity, the amount of salt, or the number of resulting slices. For calculation, a division into approximately 16 slices was considered, with 8 from each cake. For the entire recipe, the estimate is about 2,700-2,900 kcal, depending on the actual amount of sugar, flour, and oil used. For one slice out of 16, it results in approximately: Calories: 170-180 kcal Protein: approximately 3-4 g Carbohydrates: approximately 24-27 g Fats: approximately 8-10 g These values include the sugar and oil from the recipe and may vary depending on the size of the eggs, the type of milk, and the actual weight of a cup of sugar or flour. Storage and Reheating After they have completely cooled, the cakes should be stored covered at room temperature. It is best to keep them away from air to avoid drying out. Because it is a simple dessert, without cream or filling, it is easier to store than a dessert with perishable ingredients. The cake is usually served at room temperature and does not need reheating. If heated, the texture may change, so it is more practical to slice and serve it directly after cooling.

Fluffy dessert cake

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